Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-06-17

tie fresh -four to avert danger. Work it
well, and in the course of couple of
hours work again into leaves. Let it rise
few minutes and then bake in slow,
steady oven. To prevent crusting, grease
the top of the dough when set to rise and
when prepared for the oven.
Another kind friend furnishes an I'M
failing recipe for hop yeast which takes
well: Take four large potatoes and 8
handful Of hops, boil in gallon of water;
mash the potatoes fine, add cup of su-
gar and cup of salt, with one table
spoonful OF flour, pour on the gallon Of
water in which the potatoes were boiled,
have it boiling; let it cool; when milk
warm add e teacup of brewers yeast;
then let it stand tWenty-four hours and
bottle. This yeast will keep fresh and
sweet for any length of time.
Approaching the kindness of these
friends, the editor of this department
would be much gratifed If the ladies in
terested in this column would send THE
GAZETTE any tried recipes or housekeep-
ing experience they msy have. There is
certainly enough good housekeeping in
Texas to justify the request that ladies
should mutually assist those less exper-
fenced than themselves.
RECIPES.
Snow drops-One cup of butter, two
cups of sugar, whites of five eggs, ore
small cup of milk, three full cups of pre-
pared -four; flavor with vanilla and nut
meg. Bake in small. round tins. Those
in the shape of futed shells are very
pretty.
Buttermilk muffins-Buttermilk mullins
t,,A 4-so - 1
dish. Beat hard two eggs into quart of
buttermllk, stir in flour to make thick
batter, about quart, and lastly tea-
spoonful of salt and the same of soda.
Bake in hot oven in we'll creased tins.
Mullins of ell kinds should only be cut
just around the edge, then pulled open
with the fingers.
ScallOped pOtatoes-Cut up cold boiled
potatoes until you have quart. Put in
q pan generous cup of milk, one tea
spoonful flour and one tablespoonful
butter. Set on the stove and let it thicken,
then put layer of potatoes in pudding
dish, season with salt and pepper, and
pour on q little of the gravy. Continue
until it is all used. Cover the top with
rolled cracker crumbs and bits OF butter.
Bake twenty minutes.
Salad dressing-Four eggs we'll beaten,
one-half cup vinegar and water, equal
parts, stirred over the fire until as thick
as soft custard. When cool add one-half
teacup of sweet oil, one teaspoOnful of
mixed mustard one-half tesspoonful of
sugar, the juice of one lemon, land cayenne
pepper to the taste.
Veal Ioaf-Three pounds of Ioin or leg
of veal and three-iourths pound of salt
pork chopped finely together; roll one
dozen crackers, put half of them into the
veal with two eggs, season with pepper
and little salt if needed. Mix all to-
gether and make into solid form; then
take the crackers that are left and spread
smoothly over the outside; bake one
hour and eat cold for tea.
Corn-Sterch Cake-White of four eggs,
one cup of powdered sugar, one-half cup
of butter. tWo-thirds cup of cOrn-starCh,
one-half cup of sweet milk, one cup flour,
two teaspoOnfUls baking powder, lemon
flavoring. Cream the butter and sugar
thoroughly either with the hand or q sill
yer spoon, mix the corn starch with the
milk, and add. Then add the eggs,
beaten stiff; next the sifted flour, into
which the baking-p0wder has been
stirred.
Vanilla Cream Cake-Two cups of pow
dered sugar, two-thirds cupful of butter,
four eggs, one-half cupful of milk, one
half teaspoonful of soda, one teaspoonful
of cream tartar, three cups -four. Bake
in thin layers as for jelly cake, and
spread between them, when cold, the fol-
lowing mixture: One-hslf pint Of
milk (sweet, two small tea
spoonfuls of corn starch, one
egg, one teaspoonful of vanilla, one-hslf
cup of sugar. Heat the milk to boiling
and stir in the corn starch, wet with g
little colo milk; take out little and mix
gradually with the beaten egg and sugar;
return to the rest OF the custard and boil,
stirring constantly until quite thick Let
it cool before you flavor; then spread on
cake. Flavor both cake and icing with
vanilla.
Cocosnut Cracker Pudding-RoIl three
common crackers fine and add one quart
OF milk heated to scalding, and let them
soak while you beat the yelks of three
eggs with three quarters of 8 cup of
sugar. Mix with the cracker and milk,
and add cupful of grated fresh cocoa
nut, then the well beaten whites of the
eggs. II cocosnuts are not in season,
the desiccsted metropolitan brandt may
be used, bat should be soaked with the
crumbs and milk. a small piece of but
ter may be added, but the pudding is
good without it; salt. Bake in mod
crate oven, as the foamy white of the egg
which rises to the top is likely TO brown
before the rest of the pudding is done.
An hour is 8 reasonable time to allow.